Magical Refried Beans
A great carb-free Mexican side dish or dip. Since it only has a few ingredients,it comes together fast. It’s also easy to make as a vegan dish.
Equipment
- Knife
- Cutting Board
- Strainer
- Pot with Cover
- Stove Top
Ingredients
- 1 Pat Butter (Replace with 1 Tablespoon Oil to make Vegan)
- 1/2 Onion (Diced)
- 1 Can Black Beans (400g/14oz)
- 1 Can Red Kidney Beans (400g/14oz)
- 1 Tablespoon Tomato Paste (18g)
- 1/2 Cup Water
- Jalapeño Peppers (optional)
Instructions
- Dice ½ an onion and set it aside.
- Put a pat of butter in pot and it melt over medium-low heat.
- Add the ½ diced onion to the pot. Cook until the onions become translucent, about 5 minutes.
- While the onions are cooking, strain both cans of beans. Gently wash them in warm water and set aside.
- When the onions are cooked, add the beans, tomato paste, and jalapeño peppers to the pot. Mix well.
- Add water to the beans. The water should cover around 75% of the beans.
- Lower the heat to the lowest setting and cover.
- Check on the beans every 15 minutes and stir. If the mixture is dry, add a little water.
- After an hour, remove the cover and increase the temperature a little.
- Allow the excess water to evaporate over the next 20 minutes, stirring frequently.
- Keep a close eye on the pot, and when it reaches a consistency that you find favorable, remove from the heat.
- You can mash the beans or serve them unmashed.
Notes
*The Jalapeño Peppers can be replaced with Sweet Red Peppers if less heat is desired.